Here’s how to make the best baked apple oatmeal! This irresistible breakfast recipe pairs the sweet fruit with cinnamon, allspice and maple.
Here’s our very favorite way to eat apples for breakfast: this Baked Apple Oatmeal! When the mornings start to get cooler, this is the best morning treat to break out. It’s easy to make with ingredients you might already have on hand. And the flavor of tender, sweet apples paired with maple syrup, cinnamon and allspice…well, you’ll want to make it every day! It works as a brunch recipe for entertaining, or you can make a big pan and eat off of it for breakfasts all week. Here’s how to make what we think is the very best baked apple oatmeal you’ll find.
This baked apple oatmeal bakes the apple in chunks right in the oatmeal: no need to peel! Here’s a little time saving trick when you go to chop your apples. There’s no need to core them or do round cuts around the core! This method makes it quick and simple.
Want to make this baked apple oatmeal in advance? We don’t recommend making up an entire pan and refrigerating it overnight. While some recipes like overnight oats call for this, the oats will absorb all the liquid. Instead, you can mix the dries and wets and store in separate containers (refrigerate the wets) until you’re ready to bake.
- 2 cups rolled oats
- 1/2 cup pecan pieces
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon kosher salt
- 1 apple, cut into small cubes
- 1 large egg (or flax egg for vegan)
- 2 cups milk or non-dairy milk
- 1/3 cup pure maple syrup, plus 1 tablespoon for drizzling
- 2 teaspoons pure vanilla extract
- 1 tablespoon salted butter (coconut oil, for vegan)
- Preheat the oven to 375 degrees Fahrenheit.*
- Butter an 8 x 8″ or 9 x 9″ pan. In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, cinnamon, allspice, and kosher salt.
- Dump the dries into the prepared pan. Add the diced apple in a layer on top.
- In the same bowl, whisk the egg, then add the milk, maple syrup, and vanilla. Slowly drizzle the milk mixture over the oats. Shake the pan to make sure it gets evenly incorporated.
- Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for about 10 minutes.
- Before serving, melt the butter with the remaining 1 tablespoon maple syrup (in the microwave or on the stove). Drizzle the butter evenly over the top and serve. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.